Inspired by carrot cake, we created a cream cheese-frosted bread.
6.75 ounces all-purpose flour (about 1 1/2 cups)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup plain 2% reduced-fat Greek yogurt
1/2 cup granulated sugar
1/4 cup canola oil
2 large eggs
1/2 cup packed shredded peeled sweet potato (about 4 ounces)
1/3 cup raisins
1/3 cup chopped pecans, toasted
Baking spray with flour (such as Baker's Joy)
3 ounces 1/3-less-fat cream cheese, softened
1/3 cup powdered sugar
1/2 teaspoon grated lemon rind
Dash of salt
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a large bowl, stirring well with a whisk. Combine yogurt, sugar, oil, and eggs. Add yogurt mixture to flour mixture, stirring just until moist. Gently fold in sweet potato, raisins, and pecans.
Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan 10 minutes. Remove bread from pan; cool completely on wire rack.
Combine cream cheese and remaining ingredients in a bowl; beat with a mixer at medium speed 2 minutes or until smooth. Spread frosting evenly over bread.
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This was really good. I used purple sweet potatoes that had been peeled, steamed, and sliced/mashed...they worked well. I cut out some of the sugar and next time will cut it all out. Also, I didn't have any eggs so I found a substitute online for 2 tsp yeast dissolved in 1/2 cup warm water. It worked great. And, I substituted coconut oil for vegetable oil. Next time I'll also add more raisins, as suggested by others.
A denser bread with a good taste. Not too sweet. A good alternative to sweeter breads. Usually I skip the frosting, but felt that was a needed addition to this bread. Will include it in my collection. With all the spices the color bakes darker than the picture indicates.
I've made this three times now, without the icing. I've always had to bake it at least ten minutes longer than the recipe calls for, and now I go ahead and double the recipe, as we really like this bread. I increased the amount of raisins by about half a cup this last time, and this was a good adjustment for us. The first time, my husband made it using a sweet potato from the pantry he cooked and cubed. The last two times, I've used canned yams that I mash up after draining the liquid, and the recipe has been wonderful no matter which was used.